Kaiserschmarrn: the traditional sweet Austrian treat

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Many winter sports enthusiasts are familiar with the traditional sweet Austrian dish Kaiserschmarrn. But why wait until you can ski? You can also recreate it at home! This recipe comes from  DeKooktips.com .

For 4 persons:

  • Whisk or mixer
  • Baking pan
  • 175 grams wheat flour
  • 1 pinch of salt
  • 1 tablespoon sugar
  • 1 packet of vanilla-flavored sugar
  • 3 eggs
  • 4 dl milk (400 grams)
  • 2 tablespoons butter
  • powdered sugar
  • optional: 50 grams of raisins

Kaiserschmarrn resembles a pancake, but it is a lot fluffier because of the stiffly beaten egg whites that are mixed into the batter at the end. Traditionally, you eat it with a fruit compote, such as plums or cherries, and lots of powdered sugar. Sometimes raisins are also added. While we leave pancakes whole, Kaiserschmarrn are actually cut into small pieces or torn at the end of baking.

Stir – in a large bowl – the flour, salt, sugar and vanilla sugar together. Separate the eggs into yolks and whites, add the egg yolks to the flour/sugar mixture. Place the egg whites in another grease-free bowl or the mixing bowl of the food processor.

Pour about half of the milk over the egg yolks into the flour/sugar mixture in the bowl and stir the contents of the bowl with a whisk until it becomes a smooth and lump-free batter. Stir the rest of the milk into the batter (start gently to avoid spilling).

Beat the egg whites with a mixer or whisk until stiff (until the egg whites are snow white and form peaks when the whisk is slowly pulled up).

Fold the stiff egg white into the batter as lightly as possible (the egg white must be well mixed with the batter).

Melt 1/2 tablespoon butter in a moderately hot skillet, pour in a layer of batter about 3/4 to 1 inch thick (usually half the batter in a large skillet).

Bake the bottom of the pancake slowly (about 4 minutes) until golden brown. Turn the pancake when the bottom is golden brown (the pancake may break and the top does not have to set completely) and fry the other side until golden brown as well.

Using 2 forks or a ladle, pull the pancake apart into sloppy pieces in the frying pan. Add half a tablespoon of butter and fry the pancake pieces – while stirring – for about 3 minutes until they are brown all over.

Just before serving, generously sprinkle powdered sugar over the Kaiserschmarrn.


Source: Culy by culy.nl
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